Avocado and Jicama Citrus Salad with Chili Lime Dressing

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A refreshing combination of creamy avocado and crunchy jicama tossed in a tangy chili lime dressing, perfect for Cinco de Mayo celebrations. This Mexican-inspired salad recipe (gluten free, vegetarian), ready in about 15 minutes, pairs ripe avocados, diced, jicama, peeled and julienned, orange segments, peeled and chopped into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium ripe avocados, diced
• 1 cup jicama, peeled and julienned
• 1 cup orange segments, peeled and chopped
• 1/2 cup red radishes, thinly sliced
• 1/3 cup fresh cilantro leaves
• 3 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp chili powder
• 1 tsp salt
• 2 tbsp olive oil

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Instructions

1. Step 1: In a large bowl, combine 2 medium diced ripe avocados, 1 cup peeled and julienned jicama, 1 cup peeled and chopped orange segments, 1/2 cup thinly sliced red radishes, and 1/3 cup fresh cilantro leaves.
2. Step 2: In a small bowl, whisk together 3 tbsp lime juice, 1 tbsp honey, 1/2 tsp chili powder, 1 tsp salt, and 2 tbsp olive oil until smooth and emulsified.
3. Step 3: Pour the chili lime dressing over the salad ingredients and toss gently to combine without mashing the avocado.
4. Step 4: Chill the salad for 15 minutes before serving to allow flavors to meld and the dressing to slightly soak into the jicama and oranges.